pumpkin pie recipes
October 7th, 2009 at 04:21pm
Under Pies
The old favorite is still the best. Try it and you’ll see.
Rate this recipe and see reviews here!
Ingredients
1 16-oz. can pumpkin
3/4 C. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. salt
3 eggs
2/3 C. evaporated milk
½ C. milk
Prepared Pie crust
Directions
For those of you that may not know, canned pumpkin is pumpkin puree, usually with some extra flavorings added. Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk and mix well. Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and bake for 25 minutes in 375 degree oven. Remove foil from crust and bake for another 30 minutes or until a knife comes out clean when inserted into the pie.
Tags: baking, baking with pumpkin, baking with pumpking, cooking with pumpkin, pie recipes, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe
By NancyRadler
August 3rd, 2009 at 12:57pm
Under Pies
This pie is so good, that I would eat less dinner to make sure I had room for pie! So creamy and rich! This recipe makes 6 pies but you can divide it to make 2.
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Ingredients
1 1/2 tsp. ground cloves
1 12-oz. can evaporated milk
1 C. Vitamin D Milk (all liquid should equal just less than 2 qts.)
1 tsp. nutmeg
13 extra lg. eggs, slightly beaten
3 29-oz. cans pumpkin
3 tsp. ground ginger
3 tsp. salt
3/4 tsp. allspice
4 1/2 C. white sugar
6 C. half and half milk
6 tsp. ground cinnamon
Tags: baking, baking with pumpkin, baking with pumpking, pie recipes, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe
By NancyRadler
June 29th, 2009 at 09:56am
Under Desserts+ Pies
This pumpkin pie recipe has the perfect amount of spice and is decorated with dark chocolate frosting!
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Ingredients
1 1/2 C. pumpkin puree (canned or fresh)
3/4 C. honey
1/2 C. heavy cream
1/2 C. sour cream
2 eggs (separate whites from yolks)
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
dash ground nutmeg
1/8 tsp. allspice
1 pre-made 9-inch pie crust or 6-12 mini tart crusts
Optional:
chocolate frosting for decoration
Directions
In a large mixing bowl, mix heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg and allspice. Crack eggs and separate yolks from whites. Beat yolks and add them to the batter and mix. Beat egg whites separately until bubbly and stiff. Fold into the pumpkin pie mixture.
Tags: baking, baking with pumpkin, baking with pumpking, chocolate frosting, cooking with pumpkin, frosted pie, pie recipes, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipes, pumpkin recipe, pumpkin recipes
By NancyRadler
June 25th, 2009 at 09:50am
Under Desserts+ Pies
This is a refrigerator pie that needs no cooking and combines the flaver of pumpkin with everyone’s favorite: ice cream!
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Ingredients
2 graham cracker crusts
1 8-oz. pkg. cream cheese, softened
1/3 C. brown sugar
1 Tbs. pumpkin pie spice
1 16-oz. can pumpkin
4 C. softened, not melted, old fashioned vanilla ice cream
whipped cream
cinnamon
Directions
Blend cream cheese, brown sugar and pie spice. Add pumpkin; mix well. Blend in ice cream. Divide between two graham cracker crusts. Cover with plastic wrap, then foil, and freeze for 1 hour. Thaw slightly before serving. Garnish with whipped cream and cinnamon.
Preparation Time
15-20 minutes
Cooking Time
0 minutes
Tags: cooking with pumpkin, ice cream, pumpkin dessert recipes, pumpkin ice cream, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving recipe
By NancyRadler
May 13th, 2009 at 12:39pm
Under Desserts+ Pies
A great, low-fat dessert for those watching their carbs. Egg whites can be substituted for the eggs also.
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Ingredients
1 can pumpkin — (15 oz)
2 eggs — lightly beaten
1 C evaporated skim milk (4 points)
1/2 C. Splenda
1/8 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice (adds nice flavor if you have it)
Directions
Mix everything together with a whisk. Pour in a pie plate sprayed with Pam. Bake 15 minutes at 425 degrees, then reduce to 350 for an additional 30-45 minutes (if you used a bigger pie pan, like 10 in., pie will be thinner and take less time to bake, about 30 minutes, an 8 or 9 in. pie pan will need a little more time.) Test for doneness when knife inserted in center comes out clean.
Tags: baking with pumpkin, baking with pumpking, cooking with pumpkin, low fat pumpkin pie, low sugar pumpkin pie, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes
By NancyRadler
May 11th, 2009 at 01:59pm
Under Desserts+ Pies
The first pumpkin pies were made inside the pumpkin, but this one might be better.
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Ingredients
2 unbaked 9″ pie shells
3 C. pumpkin puree, (fresh or canned)
1 C. light brown sugar, packed
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. nutmeg
3/4 tsp. cloves
3 eggs, slightly beaten
1 1/2 C. evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
Topping:
12 oz. cream cheese, softened
3/4 C. sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract
Tags: baking, baking with pumpkin, baking with pumpking, pie recipes, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, soup recipe, thanksgiving, thanksgiving recipe
By NancyRadler
April 6th, 2009 at 06:58pm
Under Desserts+ Pies
This holiday favorite features fresh pumpkin puree that you scoop straight out of the pumpkin. No cheating with cans!
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Ingredients
Pastry:
1 1/2 C. flour
1/4 C. salt
1/2 C. vegetable shortening, chilled
Filling:
1 1 1/2-2 lb. fresh pumpkin
2/3 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch ground cloves
1 1/2 C. evaporated milk
2 eggs, lightly beaten
1/2 tsp. salt
Directions
For pastry, sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse meal. Add up to 5 Tbs. ice water as needed, 1 Tbs. at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
Tags: baking, baking with pumpkin, baking with pumpking, cooking with pumpkin, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe
By NancyRadler
April 3rd, 2009 at 12:07pm
Under Pies
This classic holiday favorite in all its glory. Don’t disappoint the family.
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Ingredients
1 9 inch pie shell, unbaked
2/3 C. granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Pinch of ground cloves
1 1/2 C. canned pumpkin
1 tsp. vanilla extract
1 1/2 C. evaporated skim milk
1/2 tsp. orange rind
3 egg whites, slightly beaten
Directions
Preheat oven to 450 degrees. Combine the sugar, salt, cinnamon, ginger, nutmeg and cloves. Stir in the pumpkin. Add the vanilla, evaporated milk, orange rind and egg whites. Beat with an electric mixer until smooth. Pour into the unbaked pie shell and bake 10 minutes at 450 degrees. Reduce the heat to 325 degrees and bake until a knife inserted in the filling comes out clean, about 45 minutes.
Tags: baking, baking with pumpkin, baking with pumpking, christmas pie recipes, cooking with pumpkin, dessert, pumpkin dessert, pumpkin dessert recipes, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe
By NancyRadler
March 30th, 2009 at 11:58am
Under Pies
Volunteer to bring the pumpkin pie this Thanksgiving. This recipe is a snap–no crust to make!
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Ingredients
1 C. canned pumpkin (not pumpkin pie mix)
1/2 C. Original Bisquick mix
1/2 C. sugar
1 C. evaporated milk
1 Tbs. butter or margarine, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs
Whipped topping, if desired
Directions
Heat oven to 350 degrees. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes
out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Tags: baking, baking with pumpkin, baking with pumpking, cooking with pumpkin, dessert, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe
By NancyRadler
March 20th, 2009 at 01:16pm
Under Pies
Put away that rolling pin! Whip this lighter pumpkin pie together in a blender or food processor and pour it directly into the pie pan. It’s easy and delicious.
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Ingredients
1 15 oz. can pumpkin (not pumpkin pie mix)
1 12 oz. can evaporated fat-free milk
3 egg whites or 1/2 C. fat-free cholesterol-free egg product
1/2 C. sugar
1/2 C. Gold Medal all-purpose flour
1 1/2 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/8 tsp. salt
2 tsp. grated orange peel
Brown Sugar Topping:
1/4 C. packed brown sugar
1/4 C. quick-cooking oats
1 Tbs. butter or margarine, softened
Tags: baking with pumpkin, baking with pumpking, christmas pie recipes, cooking with pumpkin, crustless pie, crustless pie recipe, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe
By NancyRadler
